Cut sausage into 3/4″ rounds, brown in skillet with oil on high heat. Simmer for 15-20 minutes as pasta cooks. Cut bacon into 1/2″ pieces, turn heat back up and brown. Drain oils and fat, add to pasta.

Blend all ingredients for marinade. Place rinsed chicken and marinade in sealed bag and refrigerate for 10-12 hours or more if needed. Preheat to 400˚. Place breasts in baking dishes, cover with foil and bake 45-50 minutes.

In a pot, sweat the garlic, onion, carrot and celery in the oil until translucent. Add butternut squash and sweat additional 5 min. Add apples and sweat 5 more minutes. Add water, cinnamon, and star anise. Bring to a boil, then reduce to a simmer for 30 minutes. Add heavy cream and simmer for additional 15 min. Add maple syrup and positive contact, remove from heat. Puree soup until smooth and homogenous. Strain through fine china cap. Season to taste with kosher salt and pepper. Adjust consistency with broth, cream or beer.

Gravy

Preparation

herbed salt

Rub first 6 ingredients in small bowl to crush herbs finely. DO AHEAD Can be made 1 week ahead. Cover; store at room temperature. Stir in peel before using.

turkey

Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.

Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups Golden Turkey Stock.

Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.